More than any other veggie, artichokes are completely chocked full of fiber. Ok, maybe that doesn’t sound exactly delicious, but just trust me on this one. Drop all the ingredients in a mini food processor and pulse together.
Our secret ingredient is an upgrade to classic lemon juice. Instead, I use my lemon elixir in this artichoke pesto for a kick of anti-inflammatory ginger and turmeric!
Explore your Mediterranean roots with this little artichoke pesto- it will liven up everything you put it on.
14oz jar quartered artichokes in brine
2 cloves garlic, minced
2-4 tbls extra virgin olive oil
2 cups arugula
2 tbls pumpkin seeds (optional, but they bring a nice texture to this pesto)
Pinch or two of pink salt
2 tbls lemon elixir (or fresh squeezed lemon)
Drain the artichokes well. Pulse all ingredients together, adding olive oil until desired texture is reached. Adjust the salt and lemon as needed.
Serve the artichoke pesto with crudité or top roasted veggies, fish or meat.0